Our seasonal espresso blend is for the seasoned barista: an excellent pull results in an espresso that is syrupy, balanced, with tons of ripe fruit, sweetness, and zest. As of roast date May 12th, the blend components for Rainbow Hopper will be: Las Perlitas / Washed Pink bourbon, Caturra, Gesha / Colombia Busambo / Washed Red Bourbon / Kyanza, Burundi